Ingredients:
Poutine Gravy:
3 Tbsp cornstarch
2 Tbsp water
6 Tbsp unsalted butter
1/4 cup all purpose flour
20 oz beef broth
10 oz chicken broth
Pepper, to taste
Deep Fried Chips:
2lbs Russet potatoes
Frying oil
Toppings:
1-1/2 cups white cheddar cheese curds (or turn chunks of mozzarella cheese would be the closest substitution)
Method
Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan , melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3-5mins or until the sauce thickens. Season with pepper. Taste and add additional salt, if necessary to taste. Make ahead and re-warm or keep warm until your chips are ready.
For deep fried chips, prepare your potatoes and cut into 1/2 inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour. When ready to cook , heat your oil in your deep fryer pan or large, wide, heavy cooking pot until it reaches the temperature to 300’f.
Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
Add your fries to the oil and cook for 5-8mins, just until the potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375′. Once oil is heated to that temperature, return the potatoes to the fryer and cook until golden brown. Remove to a paper towel-lined bowl.
To prepare poutine: add your fried chips to a large bowel. Season lightly with salt. Add a ladle of the gravy to the bowl and toss the chips.
Add the cheese curds and toss again. Serve with freshly ground pepper.
This Recipe was taken from http://www.seasonsandsuppers.ca
